"Zhi Ning, your knife skills are really good." Xia Haitang praised.
"It takes practice." Jiang Zhining replied with a faint smile, "Next, fry the onions and ginger. First, pour a proper amount of oil into the wok, heat it to 50% hot, and add the shredded onions and ginger."
Jiang Zhining reminded: "Be sure to remember the steps to avoid affecting the taste due to mistakes."
"Okay." Several people responded in unison.
"Keep the heat low and fry until lightly browned, then remove from the heat and drain the oil. After the onions and ginger are done, the next step is to stir-fry the minced garlic. We need to leave a small amount of oil in the pan, add the minced garlic, and stir-fry over low heat. During this time, we need to constantly stir with a spatula to prevent the bottom from burning."
Everyone watched carefully, not wanting to miss any details.
"When the minced garlic is almost done, add an appropriate amount of salt, sugar, pepper, and garlic, and stir-fry evenly."
"Our garlic sauce is available in two flavors: spicy and non-spicy. For the non-spicy version, you can add some red soy sauce to enhance the color and flavor. For the spicy version, add some chopped chilies to enhance the spiciness."
Jiang Zhining scooped up the garlic sauce and set it aside to cool.
"This is in a sterilized glass bottle. The garlic sauce will be sealed inside. Store in a cool place."
"This garlic paste has such a strong flavor. Is it really delicious?" Liu Zhilan asked.
"It does smell unpleasant, but it tastes delicious. I make garlic vermicelli, garlic shrimp, and garlic eggplant—they're all great."
Jiang Zhining added with a smile: "Later, when I started my barbecue business, I used this in my garlic eggplant and garlic enoki mushroom dishes. It was another level of marketing."
The wife was surprised: "You want to make barbecue? What is that?"
Jiang Zhining was about to answer when she saw Song Ye running over in a hurry: "Mom, hurry, hurry home, Dad, Dad..."
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